Celebrate the end of the footie with meals that look to global flavours for inspo.

Feeling hot, hot, hot

In this episode of Let’s Cook, Will Torrent uses chicken thighs in this Portuguese-inspired barbecue classic for weeknight ease with maximum crispiness. It’s meant to be fiery – but adjust the heat for personal tolerance, so no socks are knocked off on our watch.

Make One-pan chicken piri piri

ON YOUR RADAR

Summer with a cherry on top

Plump, juicy and inherently kitsch – cherries are in their prime right now, and don’t miss bi-coloured Rainier variety’s fleeting visit. Delicious enjoyed raw for their peachy-floral flavour, or equally magnificent in one of these sweet cherry recipes.

Shop Cherries

DINNER TONIGHT

Flavour fiesta

The perfect DIY crowd-feeder, tacos are a no-brainer for any big match get-togethers or impromptu summer meet-ups. These speedy fish tacos are easy to throw together and prove to any sceptics that cheese and fish together can be delicious (really).

Cook Speedy fish tacos

SIP OF THE WEEK

Southern-style sips

Think bourbon’s just for warming your cockles in winter? Think again – hailing from the balmy American South, Kentucky Straight Bourbon’s vanilla, sweet oak and spiced notes make it ideal for pouring over ice throughout the summer.

Shop Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey

This week on Dish

Nicknamed ‘the food shark’ because of his habit of polishing off his family’s plates, actor Simon Pegg can’t wait to try this Andhra chintakaya chaap, a rich, slow-cooked lamb curry.

See the recipe

SHOPPING

Things we're buying this week

SHOPPING

Things we're buying this week

Cookery writer and food columnist Gurdeep Loyal picks his favourite basket additions for the week.

Yellow Flesh Nectarines

“I’ve always favoured smooth-skinned, firm-but-juicy nectarines over peaches in the summer. Try them in a salad with feta and basil or baked on a BBQ with butter and brown sugar.”

Shop Nectarines

Tyrrells Furrow Beef Brisket & Black Peppercorn Crisps

Tyrrells Furrows Beef Brisket & Black Peppercorn Crisps

“Thickly cut ridged crisps deliver more bite and seem more intensely flavoured, too. These taste like a rich, meaty, peppery Sunday roast and are very moreish.”

Shop Tyrrels Beef Crisps

Hackney Gelato Banana Caramel Pecan

“This creamy, slow-churned gelato combines the nostalgic splendour of classic banana custard with the caramel-loaded butterscotch delights of a banoffee pie. The pecans add some essential toasty, nutty crunch.”

Shop Banana Caramel Pecan Ice Cream

Cooks’ Ingredients Fiery Zhoug Paste

“Verdant green and packed with chillies, herbs, lemon juice and spices, this Yemeni-style paste is brilliantly versatile. Stir into marinades, shake into dressings or swirl into houmous or Greek yogurt for an instant flavour-forward dip.”

Shop Zhoug Paste

IN MY BASKET

Preserved lemons give Nisha Katona's cooking a sharp structural integrity

The restaurateur and author of The Curry Bible was at first perplexed by the salt-preserved citrus fruit, but now they’re a staple in her repertoire to add a tangy bitterness. Try them in her preserved lemon chicken & bean tagine.

“I remember the unfathomable intrigue I felt when I came upon my first jar of preserved lemons in a high-end deli many years ago. I had no idea what to do with them but was determined to make them part of my kitchen repertoire, and in tagine-style one-pot dishes, they work tremendously well. The rind and pith provide a bitterness that growls, with a whistle of sharpness and the comfort of salt.”

Shop Preserved Lemons

Our summer double issue is here

Waitrose Food’s July/August issue is here: a jam-packed collection of showstopping recipes and inspiration to see you through sizzle season. Pick up a free copy with a My Waitrose card.

Join the club